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| Searing prime rib |
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| Fastass350:
Question for the pros… I’ve done a few prime rib roasts and haven’t been overly impressed with the flavor. Been doing pastes and rubs then smoking, resting and reverse searing. Cooking one tomorrow and I’m thinking of searing in a hot oven then on the smoker at 225 til ready. Thoughts? |
| jrebel:
Never seared a prime rib. Heavy seasoning and smoke till done. Make sure to let it sit and rest before cutting. When you cot it, you can warm it when you pour hot au jus over it. I have also cooked them in the oven and fully encased them in 1/2 of salt. I actually think that was the best prime rib I have ever eaten. |
| Fastass350:
I did coat this one with equal parts flake kosher salt and course ground pepper yesterday then wrapped tight in saran, hoping the salt will help make a crust. Never thought about pouring the au jus over it that’s a great idea. Let’s side track and talk au jus recipes |
| brewzer13:
I do a partial sear. Make slits to stud it with whole garlic cloves, then inject a mixture of soy sauce, wooster, onion and garlic powder. Crust it with sea salt and fresh cracked black pretty aggressively. in the oven at 500 for the first 10 minutes, then turn it down to 275 and cook to 130-135 internal temp. Cover and rest 15 minutes and enjoy. |
| jrebel:
We do something similar to this. We don’t use red wine and herbs are not optional….they are a must use for great flavor. https://www.thisgalcooks.com/au-jus-recipe/ |
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